plant-inspired food + lifestyle

Soba Noodle Love

This bowl was inspired by the many soba noodle bowls my mom has made for me. Now that I’m older, I treasure my mom so much for all the sacrifices she’s made for me and my sister. No matter what kind of day she was having, she always found a way to make a bountiful, nourishing meal for the family.

My mom’s style is simple and fresh! She is a big fan of fresh toppings for noodle soup: lime juice, herbs, pickled jalapeño slices, and scallions, for example. I’ve also become addicted to adding avocado slices in my soba bowls. Like my mom says, you need good toppings, they really complete the bowl. Pictured below: lots of fresh greens!

When I make soba noodle soup, I just use the veggies I have on hand, whatever I feel like using that day. Feel free to customize–add tofu or chickpeas instead of the edamame, for example.

Before you start making the soup, get all your toppings (accessories) prepared. It’s useful to have them all ready on one plate.

Cook soba noodles as directed by the package, and divide into bowls. Add your toppings (listed above) to each bowl.

Boil some water, about 4-5 cups.

Add the sliced carrots and celery and let it come to a rolling boil, about another 5 minutes.
Lower the heat to medium.

Add the sliced mushrooms and edamame to the pot and let them cook for 3 to 5 minutes.

Once you are satisfied with the tenderness of the veggies, turn off the heat and season to your taste. I used a splash of low sodium tamari, a generous pinch or two of mushroom powder, and a pinch of sea salt.

Pour the soup into your soba noodle bowls. Before serving, add fresh lime juice, sesame oil and Sriracha to your taste. I also like to sprinkle in some black pepper.